Tomato, Date and Olive Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil
- 1 small onion (s)
- 1 clove garlic
- 1 handful date (s)
- 1 tablespoon curry powder
- 1 small Can / s tomatoes, chunky
- 500 ml vegetable stock
- 1 small Glass olives, pitted
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic into small pieces. Also cut the dates into small pieces.
- Warm 2 tablespoons of olive oil in a saucepan, then sweat the onions and garlic for about 1 - 2 minutes until the onions are nice and translucent. Then add the dates and stir-fry for another 2 minutes.
- Finally sprinkle the curry powder over it and mix everything well. After a short time, deglaze everything with the tomatoes and add the vegetable stock.
- Increase the temperature, bring the soup to a boil, then reduce the heat again and let the soup simmer for about 10 minutes. Stir a little over and over again. Finally add the drained, pitted olives.
- Let the soup simmer until it has the desired consistency (e.g. another 5 minutes). Finally add the salt and, if necessary, continue to taste.
- Tastes good with a slice of fresh wholemeal bread.
- Tip: If you let the soup simmer longer or if you reduce the amount of liquid a little, the soup becomes a very tasty pasta sauce.
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